Loaf Control

Minimal sourdough baking log for tracking and analyzing loaves.

Setup

make install

Disclaimer

This project is aggressively vibe-coded for one person's kitchen and should absolutely not be used as-is. If you're brave/foolish enough to try it anyway, edit CLAUDE.md to match your flour types, oven setup, and local conditions. The file exists to keep Claude (the AI assistant) aligned with your baking context - treat it as your personal sourdough knowledge base.

Workflow

# Single loaf
make new NUM=6
# Edit loaves/loaf-006.yaml
make calculate NUM=6
make validate NUM=6

# Batch operations
make calculate              # All loaves
make validate               # All loaves

Structure

loaves/          # YAML logs
media/           # Photos and assets
scripts/         # Utilities
template.yaml
Makefile

Key Concepts

Sentinel Values:

• -1 = not tracked/measured (filter out in analysis)
• 0 = actually zero/skipped (e.g., no rye flour, no room proof)
• "" = empty string for optional fields

Quality Scale (1-5): Compare to YOUR previous bakes, not professional bakeries:

• 1 = inedible/failure
• 2 = edible but poor
• 3 = acceptable daily bread
• 4 = good, serve to guests
• 5 = best you've made so far

Derived Fields: hydration_pct, inoculation_pct, salt_pct are auto-calculated from ingredient grams.

Tips

• Focus on quality_overall - it's the most important field for correlations
• Track flour types precisely - mix ratios matter for flavor/texture
• Measure ambient_temp once at bulk ferment start (better than guessing average)
• Use bulk_end_state to capture fermentation readiness, not just time
• Proof sequence: room first, then fridge (0 for skipped stages)
• Take consistent photos (same lighting/angle), save to media/loaves/

Units

• Weight: grams
• Temperature: celsius
• Time: hours (decimals like 4.5) for fermentation
• Duration: minutes for bake times
• Dates: YYYY-MM-DD